Antipasto Pasta Salad (Edit recipe)

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A true classic for summer and pasta salad season and barbeques - antipasto pasta salad! I make this every single year without fail. I like to slightly switch up some ingredients each year to keep it exciting. Someone also recently told me they chop up broccoli and cauliflower into small bits and I think that's a great veggie addition! You can totally make it your own but this is my favorite version so far!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 10

Ingredients

14.5 oz Rotini, tricolor
3 whole Cucumber, mini
1 cup Tomato, Cherry, halved
1 cup Salami, sliced small
1 cup Peperoncini Peppers
8 oz Mozzarella Pearls
6.5 oz Black Olives, halved
0.5 cup Balsamic Vinaigrette

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to package instructions.
While pasta is cooking, prepare all ingredients that need to be cleaned and chopped.
Once pasta is finished, combine all ingredients in a large bowl.
Give it a really good toss until everything is coated, and feel free to add more dressing here!
Serve fresh at room temperature or chilled.
Enjoy!

Notes

You can also use an Italian dressing!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	362
Fat:	19 g
Carbohydrates:	33 g
Protein:	15 g
Cholesterol:	12 g
Sodium:	217 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.